Refreshing and Clear Bean Sprout Soup (Kongnamul Guk)
Refreshing and Clear Bean Sprout Soup (Kongnamul Guk)
In today’s abundant food environment, it’s recommended to prepare dishes in smaller portions to prevent palate fatigue. Even with a single ingredient like bean sprouts, you can create various textures and flavors. This recipe encourages you to enjoy a nutritious and satisfying meal without waste. Let’s capture your appetite with this delicious and invigorating bean sprout soup!
Main Ingredients
- 250g Bean Sprouts
- 1/6 Onion
- 1/4 King Oyster Mushroom
- 50g Beef (for soup)
- 1 piece Dried Kelp (Kombu, palm-sized)
Seasoning & Aromatics
- 1 Tbsp Perilla Oil
- 1 tsp Fine Salt (or to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce (Guk Ganjang)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil
- 1 tsp Fine Salt (or to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup Soy Sauce (Guk Ganjang)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
In a pot, place the washed bean sprouts at the bottom, then add the bite-sized pieces of beef on top. Drizzle with 1 tablespoon of perilla oil and sprinkle 1 teaspoon of fine salt evenly over the bean sprouts. Turn the heat to high and sauté the bean sprouts and beef briefly until they are lightly cooked. This step helps to remove any raw smell from the bean sprouts and adds a wonderful aroma.
Step 2
Pour water into the pot until it reaches about half its height. Add the piece of dried kelp. Bring the water to a rolling boil over high heat.
Step 3
Once the soup starts boiling, add the thinly sliced onion, king oyster mushroom, and minced garlic. Season the soup with 1 tablespoon of soup soy sauce. If you prefer a spicier soup, add 1 tablespoon of gochugaru now. (You can also add chopped chili peppers or green onions for extra flavor.)
Step 4
※ Tip for a cleaner broth: For an even clearer and more refreshing soup, you can cook half of the bean sprouts separately before making the main soup. Boil them in lightly salted water with the pot lid open. (Closing the lid can cause a raw smell.) Set aside the cooked bean sprouts, and add the clean cooking water from this separate batch to your main soup. This adds a deeper, more refreshing taste.
Step 5
This Kongnamul Guk makes a hearty and satisfying meal when served with rice. The separately cooked bean sprouts can be enjoyed with finely julienned raw vegetables like onion and bell pepper for a more complete dish. (This is a great way to enjoy a solo lunch!)
